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    Crispy Diced Eggplant with Bitter Neem Leaves NEEM BAIGAN

    This dish has a rich history, with its core ingredients—newly-grown neem leaves fried with eggplant—being mentioned in the 15th-century Bengali text, Chaitanya Charitamrita, in a description of a feast for Sri Chaitanya Mahaprabhu.

    Bitter vegetable preparations are a staple in Bengali cuisine, valued for their ability to stimulate the appetite and provide a pleasant contrast to other flavors. When using bitter agents, it’s best to start with a small amount; if overdone, the bitterness cannot be corrected.

    Fresh neem (margosa) leaves can be difficult to find. A common substitute is powdered, dry-roasted fenugreek seeds. While mustard oil is the traditional Bengali choice, any vegetable oil or ghee will work. This dish is typically served in small portions (about 2–3 tbsp) as a complement to a larger meal.

    Preparation Time: 15 minutes (after ingredients are assembled) Cooking Time: 10 minutes Yield: 5 to 6 small servings

    Ingredients

    • 1 medium-sized eggplant (approximately 20 oz / 570 g)

    • 0.5 tbsp (1.5 tsp) salt, divided

    • 1 tsp turmeric

    • 0.5 cup (120 ml) ghee, mustard oil, or vegetable oil

    • 0.25 to 0.5 tsp powdered bitter neem leaves

      • OR (as a substitute) 0.5 to 1 tsp powdered roasted fenugreek seeds

    • A sprinkle of fresh lemon or lime juice

    Instructions

    1. Dice the eggplant into small, uniform pieces and place them in a mixing bowl.

    2. Sprinkle the eggplant with 1 tsp of the salt and all the turmeric. Toss to coat evenly. Let the eggplant rest for 15 minutes to draw out moisture.

    3. After resting, toss the eggplant again. Remove the pieces from the bowl using a slotted spoon, letting any excess moisture drain. Pat the pieces completely dry with paper towels; this is essential for a crispy result.

    4. In a large frying pan or kadai, heat the ghee or oil over moderately high heat.

    5. Note on Mustard Oil: If you are using mustard oil, heat it until it just begins to smoke (about 5 seconds). This step tempers its pungent flavor, making it “docile.”

    6. Carefully add the dried eggplant pieces to the hot oil. Stir-fry, tossing frequently, until the eggplant is evenly browned and crisp on all sides.

    7. During the final minute of cooking, add your chosen bittering agent (powdered neem or fenugreek) and the remaining 0.5 tsp of salt.

    8. Toss everything well to combine thoroughly.

    9. Transfer the crispy eggplant to a strainer or a plate lined with paper towels to drain any excess oil.

    10. Serve immediately while hot, finished with a fresh sprinkle of lemon or lime juice.